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I have backed this on Kickstarter due to all the above reasons and very reasonable shipping rates to send outside the US.

I did have some questions about using large pots and what techniques the Sainsaire team used to reduce evaporation over longer cooking times or at higher temps as the pot lid would not fit around their device.

The reponses from Sainsaire have been really fast. Scott responded and said that for the average home cooking scenario with lower cooking temperatures and shorter cooking times e.g under 70C and less than three hours, evaporation has not proved to be an issue. For longer cooking times and at higher temperatures, he reccomended either a layer of ping pong balls or layer of cling film.

I am really looking forward to getting my unit and finally being able to attempt some Sous Vide cooking

They have been responsive on the comments page at kickstarter. Perhaps a note posted there that says "Yo! I've been waiting a week for you to read your email and get back to me about my order..." would spur some response.

All too true. Better to wait for a well engineered product than to be beta testers. I am still looking forward to getting mine whenever it arrives. (Just crossing my fingers that it is not subject to Nomiku type delays.)

I had the Sansaire ordered, and canceled upon news of this latest pushback. I guess these things are to be expected, but I planned to use mine for the holiday season. I went with the Anova.

I have to admit, though I understand the need for a delay, and I understand the idea that this should be "expected," I am still a little annoyed at the way Sansaire is conducting business. When a company gives you an expected ship date of November 18th, they should inform you of a two month delay well before November 17th. The fact that the delay wasn't even emailed to those of us who pre-ordered, but instead posted on their blog the day before the announced ship date made the switch to Anova much easier.

The fact that the delay wasn't even emailed to those of us who pre-ordered, but instead posted on their blog the day before the announced ship date made the switch to Anova much easier.

I received an emailing explaining the delay. Perhaps you opted out of updates on kickstarter?

I also have the Anova, but I'm thinking/hoping the Sansaire is going to be a more stable product. I don't see any certification stickers on the Anova, so I'm doubting they went through as thorough a process as Sansaire seems to be doing.

I've only had the Anova for about a week. It works well enough, but it's a bit quirky (touch screen is finicky, random reboots, etc.).

The fact that the delay wasn't even emailed to those of us who pre-ordered, but instead posted on their blog the day before the announced ship date made the switch to Anova much easier.

I received an emailing explaining the delay. Perhaps you opted out of updates on kickstarter?

I also have the Anova, but I'm thinking/hoping the Sansaire is going to be a more stable product. I don't see any certification stickers on the Anova, so I'm doubting they went through as thorough a process as Sansaire seems to be doing.

I've only had the Anova for about a week. It works well enough, but it's a bit quirky (touch screen is finicky, random reboots, etc.).

I pre-ordered it on their website, but wasn't part of the Kickstarter crowd. I just rechecked my e-mail and my spam folders but didn't receive anything. I know I wasn't an early adopter like those on Kickstarter, but I would hope I am still deserving of an e-mail! It may have been a simple oversight, but it's still disappointing to have to go looking for myself to be let down.

Random reboots? Is that a common problem on the Anova? That indicates a massive food safety issue. I've been looking through the Anova thread and haven't come across that yet. That's a little unnerving!

The reboot thing only happened once. Well, twice in a row. It came up to temperature, then shut down and restarted. Then shut down again and restarted. I pressed start and it began circulating again. It hasn't happened again in the 4 or 5 hours it's run since then. I have no idea what caused it. Perhaps it was just the power cord wasn't in tight or something. I'll post back if I see it again.

I found the power cord of the Anova to be quite stiff so if it's sitting at the wrong angle in relation to the appliance it can get a bit tight and awkward to work with. As it's just a common 3 prong computer power cable I may just replace it with a thinner gauge more pliable one I have lying around. Hopefully with yours it's simply a loose connection causing the reset and nothing more.

Well, I'm not happy with the delay, but I am going to stick it out. I like the design of the Sansaire better than the Anova... I don't care for the touch screen, plus the Sansaire guy is a friend of a friend.

I've been lurking here for a while. First time posting. I just received my Sansaire in the mail, so I'll be cooking up something for Valentine's Day tonight. I don't go as in-depth with the scientific analysis of things, but I'll be happy to report my general experiences after I've used it a few times. If anybody has any questions (again, probably better in the general sense), I'll do my best to answer them here.

The Sansaire is replacing a Sous Vide Supreme, and most of my sous vide stuff gets sealed with a FoodSaver V3835

I've only been able to use it twice so far, but it went swimmingly both times.

I used it in a 12 qt. Cambro for salmon and chicken. I actually underestimated the size of the Sansaire, which I think people have mentioned has the largest footprint in its class. I tried to set it up in a Le Creuset 9qt dutch oven, but in a container that size, there is barely enough space for the food.

Relative to the Sous Vide Supreme, the Sansaire heated the water much more quickly. Not necessarily an apples-to-apples comparison, as I was able to use less water w/ the Sansaire. I imagine the circulation of the water helps the heating speed. The strength of the water circulator is quite strong, and in the cambro container, the pressure is being blasted straight into the food. I don't know if that will have any effect on the result.

Moving from the SVS, ease of use in the controls, ease of use in its portability, speed, and better accuracy all leave me as a happy camper. I've only used it for short lengths. Over the weekend, I'll use the Sansaire in a 48-hour cook and report back.

I`ve asked several makers, food safety is always claimed as the reason for not restarting: you may not be aware how long the power interruption lasted, and depending on tne temperature drop safety may be compromised.

I do not like it neither. I want that the power outage is shown somehow in the unit (by lighting a led or something) and then be me who decides whether to throw away the food or not.

And that's why I always use my SVS Demi for long cooking times, and reserve my SWID and eiPot for other dishes.

Can you adjust the direction of the water stream? If so, pointing it back towards the container helps prevent the blasting.

The direction is opposite the location of the clip, so you can't really adjust the direction per se, but I think I will move the Sansaire to the corner of the container, and place the food to the side.

In a round pot, it's a bit unavoidable, unless you don't use the clip (which I think is a bad idea).